Bake your sweet potatoes for 50 minutes until soft. Remove from oven and let them cool enough to handle. While the potatoes are baking heat the olive oil in a cast iron skillet. When the oil is hot season with salt, pepper, garlic powder, cumin and chili powder careful not to burn. Add the black beans and tomatoes and mix well. Let the mixture cook for 10-15 minutes until all of the flavors are incorporated. When the potatoes are cool enough to handle carefully remove most of the flesh from the skin. Mash the sweet potato and season with cumin, salt and pepper. Spoon the potatoes back into the skin and top with the bean mixture. Garnish with green onions and cilantro. Enjoy!